Sweet and Sour Pork
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- Recipe categories: Fruit, Pineapples, Meat, Pork,
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Total Reviews: 51
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By aliddr_12311237
Browns Mills, 70
on July 13, 2011
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We really liked the sauce in this receipe. A little tang, sweet and spice...I grilled some chops and poured it on them...summertime gotta grill em. 4 forks up for Emerill today.
By arnhola1
Worthington, 75
on July 05, 2011
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This was WONDERFUL. A far cry from the bottled variety I used to buy in college. I had to adapt some of the basic ingredients to the items I had on hand. I used orange juice in place of pineapple juice and diced frozen peach slices instead of pineapple (both added a great mild sweet/tart flavor. I added a can of diced water chestnuts, diced red and yellow pepper, and diced baby carrots (steamed for 1 min in microwave t soften prior to stir-frying, asian chile paste instead of red pepper flakes and used slightly less brown sugar. Finally, I dredged the pork with the Emerils Essence and corn starch prior to sauteing it. I will definitely try this again with chicken.
By basketcase8162_...
Warsaw, IN
on June 06, 2011
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One of my family favorites....easy and good, just watch the amt. of heat. Great dish to entertain with, make up sauce and have everything chopped ahead easy last minute assembly...guest love it!!!!
By WyldStalyn
Cleveland, OH
on May 02, 2011
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Wow, we do not like sweet and sour anything and this is great! So easy to make with common kitchen ingredients.
By kittykat0215
Texas
on March 16, 2011
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This was such an easy and fabulous recipe. I was hesitant as this was my first time cooking sweet and sour sauce, but the results were fantastic. I used chicken in place of pork, increased the brown sugar to 3/4 cup as I like my sauce super sweet, and also added a few squirts of asian chili sauce to give it an extra kick because I only had 1 tsp of crushed red peppers on hand. This is defiantly a keeper, I expect to use this recipe for years! Great job Emeril, as always.
By little2klizzard
Fort Worth, 24
on October 22, 2010
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Very good! Easy to make. Very flexible recipe.
By keepsakepoms_12...
Tyler, 83
on August 17, 2010
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Oh my gosh! I thought I could cook a decent sweet and sour pork before and now I see that 'mine' was more like 'all you can eat' diner and Emeril's recipe is SUPURB! I doubled everything except the pepper flakes. I LIKED the pepper flakes but 1/2 the amount called for was plenty. Also for the second bell pepper, I used a red one. For those that skipped the ginger and toasted macadamia nuts, I REALLY loved the flavors these added. The nuts toasted, cooled, and chopped in my mini food processor, then sprinkled over the top of my dish ~ mercy! Thank you Emeril.
By Jesse Gribb
Laramie, WY
on February 05, 2010
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Very good with any protien and the sauce's heat can be adjusted very easily with the addition or subtraction of the pepper flakes.in my opininion the hotter the better.
By jenna_12008207
Dallas, 83
on January 02, 2010
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Delicious! I add carrots, celery, water chestnuts and baby corn. I also dredge my pork in seasoned corn starch and fry it off before I add the sauce and veggies. This is a family favorite!
By colyerk3_12413608
Elko, 68
on December 06, 2009
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Anne I don't know what happened in your kitchen but i have been making this recipes for the past six years with very diverse food crowds and they love it the only thing i do agree with you on is that its very hot so to take care of that i just eliminated the red pepper flakes all together